Dining in--Minneapolis/St. Paul cookbook

The hotel is listed in Country Inns and Back Roads and in Europe's Romantik Hotels und Restaurants — the first American inn to be included, which makes me proud! Ca LEE Mh, LT CR CHICKEN WITH MUSHROOMS IN CREAM GRAVY 2 small chickens, cut up Salt to taste Y2 cup butter 1 cupsourcream 1 large onion, chopped 1 tablespoon flour 1 cup mushrooms, wiped clean and sliced — . Inalarge heavy frying pan, brown the chicken in the butter, turning frequently. Add the onion. Cook 3 minutes, stirring frequently until wilted. Add the mushrooms, salt, and 1/2 cups water. Cover and simmer until tender, about 45 minutes. Remove chicken from pan and keep warm while making gravy. 2. Mix the sour cream and the flour in a small bow]; blend into the pan juices, whisking constantly until the gravy boils. Pour over the chicken, and serve at once. I said to myself, “when I have a hotel of my own, I want to do it right.” Irun this business on energy, sixteen hours a day of it. Living right on the premises keeps me on top of everything. POTATO DUMPLINGS 2 pounds potatoes, peeled 1 egg Salt to taste 3 cups flour 1. Coarsely grate the potatoes; drain on paper towels and pat dry. . Place in a bowl with the salt, egg, and flour. Mix well. . Drop by large spoonfuls into a large pot of boiling, salted water. Cook 6 to 8 minutes, making sure the dumplings do not stick to the peru of the pot. Remove with a skimmer and serve hot with the chicken. WN Every entrée is fresh and prepared to order. It may take a bit longer, but it tastes so much better. N SAUTEED RED CABBAGE 1% pounds red cabbage, Y2 teaspoon caraway seeds UI coarsely shredded Salt to taste %2 cup lard 1to2 teaspoons sugar 1 medium-size onion, Juice of 1 lemon chopped 2 teaspoons flour . Place 1 cup water in a stockpot. Add the cabbage and simmer for about 5 minutes. . Heat the lard in a small skillet; add the onion and sauté until brown. Add to the cabbage along with the caraway seeds and salt; sauté 10 to 15 minutes. . Add the sugar, lemon juice, and flour, whisking so that flour does not lump. Simmer for 5 minutes. Serve at once with the chicken. Note: Vinegar may be substituted for the lemon juice. Use according to personal taste. All side dishes—and main courses and desserts—are made from fresh produce from the area’s nearby farms. CREAMED GREEN PEAS 1 pound fresh green peas Pepper to taste (approximately 2 cups) Dash of nutmeg Y4 cup butter 1 cup whipping cream Yo teaspoon sugar 2 tablespoons flour Salt to taste 1 tablespoon minced parsley . Simmer the peas in 2 cup boiling, salted water for 5 minutes. Drain. . Heat the butter in a skillet and add the sugar. Add the peas and sauté for 5 to 10 minutes, or until tender. Stir in the salt, pepper, and nutmeg. . SStir the cream and the flour together in a small bowl; stir into the peas. Simmer for 3 minutes. Before serving, add the parsley. Serve hot with the chicken. SMOKED HERRING SALAD Y2 pound smoked herring, 1 cup mayonnaise boned and coarsely diced Lemon juice to taste 72 pound potatoes, cooked, 6 large, cup-shaped leaves peeled, and coarsely diced iceberg lettuce 1 small onion, chopped Combine all ingredients except the lettuce. Mound the herring mixture in the lettuce cups just before serving. Note: The herring mixture may be prepared several hours in advance and refrigerated. When my grandpa heard that I wanted to be a cook, he thought I was nuts— but he gave me some advice. He said to me, “if you want to feed ‘em kid, feed ‘em good grub.” And that’s what I try to do.